Locust bean gum을 이용하여 필름을 제조한 뒤, 투명도, 수증기투과도, 인장강도 및 신장율을 측정하였다. 투명도는 가식성 필름으로 적합하게 보였으며, 수증기투과도는 가소제의 종류 및 첨가량에 크게 영향을 받지 않았고, LBG 농도가 증가함에 따라 감소하였다. 건조온도를 20, 35, 50, 65,
Locust bean gum (LBG)-based edible film was prepared, and opacity, water vapor permeability (WVP), tensile strength (TS) and elongation (E) of the film were measured. Opacity values of the film was a little higher than that of other transparent films. WVP decreased as LBG concentration decreased. Plasticizers and drying temperature didn't seem to influence WVP. WVP of the film increased greatly at 85% RH as compared to that of 0% RH. WVP of the film seemed to increase linearly with thickness of the film. But WVP of the film was lower those of other edible films. TS increased with increase of LBG concentration, and decreased with increase of glycerol concentration. E decreased with increase of LBG concentration, and increased with increase of sorbitol concentratin. LBG-based composite films were prepared by adding agarose, k-carrageenan or xanthan gum. TS and E of the composite film with addition of k-carrageenan increased.
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